Mughlai Chicken – Easy to make restaurant style Mughlai Chicken2018-01-05
- Yield: 1
- Servings: 4
- Prep Time: 20m
- Cook Time: 30m
- Ready In: 40m
Mughlai Chicken – Easy to make restaurant style Mughlai Chicken
Yummy North Indian Mughlai Chicken
Mughlai Chicken is a traditional royal North Indian dish serve with parathas and rice. This is a thick creamy chicken gravy with grounded almonds and cream. Compared to other chicken curry recipes this is a less spicy dish. Mughlai Chicken is perfect for dinner parties. The chicken pieces should be juicy and tender in mughlai chicken and in addition to that cream and grounded almonds make this curry more thick and creamy. Hope you all will like this yummy chicken curry.
How to make Mughlai Chicken
- 500 g of Chicken
- 5 no of onion sliced
- 3 no of Cinnamon
- 3 no of bay leaf
- 3 no of cloves
- 4 no of cardamom
- 20 no of almonds
- small piece of ginger
- 5 no of garlic cloves
- 1 tbsp of lemon juice
- 2 no of green chilli
- 1/4 spn of Turmeric powder
- 1/4 spn of chilli powder
- 1/2 spn of coriander powder
- 1/2 spn of Garam masala
- 100g of cream
- 2 tbsp of chopped coriander leaves
- 2 tbsp of curd
- 3 tbsp of ghee
- Salt as required
Soak Almonds for 2-3 hours. Marinate chicken with turmeric powder,salt, half of garam masala and lemon juice for 3-4 hours or overnight.
Heat ghee in a pan.
Add cinnamon sticks,cloves and crushed cardamom.Saute for a while.
Add finely sliced onion and sprinkle salt. Fry the onion till golden color.
Once onion is done remove from the pan and add marinated chicken pieces in to same pan. Cook the chicken in low flame till golden color(it will take 15 minutes to cook the chicken). Meantime grind fired onion along with soaked almonds,green chillies, garlic and ginger to smooth paste. Add 1 tbsp. of water if needed.
When chicken pieces turns to golden brown color, remove from the pan and keep aside. Add grounded onion paste to the same pan and cook for 5 minutes. Stir occasionally.
Add turmeric powder, chilli powder, coriander powder and garam masala. Cover the pan and cook in medium flame for 3-4 minutes. Stir often.
Add chicken pieces in to the gravy and mix well. Cook for 2-3 minutes.
Add 1 cup of water and cook again for 5 minutes in low flame by covering the pan.
Add cream and mix well. Switch off the flame and add 1 tbsp of curd and chopped coriander leaves. Mix well and Cover the pan. Let the gravy sit for 10 minutes before serving.
Turn off the flame and serve hot with Rice,Appam,chappathi etc…